How To Use Fricassee In A Sentence
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This fricassee -- if it was a fricassee in the end -- is outstanding.
Monthly Mingle: Caribbean Chicken Fricassee, Maybe
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Grace said ... that's so pretty! frankly, i think i enjoy simply saying fricassee, much less eating it.
Monthly Mingle: Caribbean Chicken Fricassee, Maybe
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fricassee meats
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MeetaK said ... the fricassee looks really d'lish. love the thick sauce and the rice is perfect. a great entry and thanks for joining us at the mingle!
Monthly Mingle: Caribbean Chicken Fricassee, Maybe
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In France, sorrel is put into ragouts, fricassées and soups.
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In the meantime, in the small village of St-Clair, my great-mother Louise Valette cooked duck preserves and stews, pâtés, fricassées and other delightful recipes.
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The word "fricassee" is derived from Medieval French, and it appears that it originated in France in the Middle Ages, but it's been in the New World for a long time.
Epicurious.com: New Recipes
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In other cases, by the time Artusi came along, Italian had already absorbed the French word and made its spelling more familiar: for example, the French veal fricassee, fricandeau had become fricandò in Italy.
Delizia!
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The adults that were left behind would have boiled, roasted, or been fricasseed by the solar flares in agonizing pain and torment......
WELCOME ABOARD SPACESHIP UK!
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Mimi Ritzen Crawford for The Wall Street Journal The croque forestier, made with a fricassee of mushrooms, is pictured here.
Fluctuating French Food
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I have fried, fricasseed, stuffed and spatchcocked them.
Jazzing Up the Bird
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They will feast you on raw fish, with the scales on, cocoanuts, plantains, baked dogs and fricasseed cats.
LIGHTING OUT FOR THE TERRITORY
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The race o 'them never brocht ocht in my generation to puir Scotland worth a bodle, unless it micht be a new fricassee to fyle a stamach wi'.
Doom Castle
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We were both served salads of oak leaf, fricassée and a plain vinaigrette dressing.
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They were put into spiced cream sauces or made into fricassées.
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His fricassee of snails contains the spicy Japanese condiment red yuzu kosho, local fiddlehead ferns and resinous Greek mastic infused with English peas.
Snails Quicken Their Culinary Pace
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My grandfather waited in his overalls at the depot with horse and buggy to drive me to the farmhouse, to fricasseed chicken, corn on the cob, and potatoes.
Homestead
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My fancy was caught by smoked ham hock and beetroot terrine with confit beetroot and dill and lime cream, followed by loin of veal with a fricassée of squid, white beans, parsley and garlic.
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This decision by the Supreme Court may be a surprise to anyone who reads the regular media, which long ago fricasseed Skilling.
Coyote Blog » Blog Archive » Supremes Take Skilling Case
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People really enjoy the croque forestier—with a fricassee of mushrooms—and the steamed eggs with prosciutto," said Ms. Williams.
Changing French Scene
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Avoid making chicken dishes with fat-laden sauces including butter or cream, or fricassee, which uses a lot of oil.
The Small Change Diet
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Gode, in wandering by the river, had encountered a pond of giant frogs, and the fricassee was the result.
The Scalp Hunters
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I ate smoked scallops with cauliflower purée and lobster vinaigrette; halibut with fricassee of oysters and artichoke dumpling; and creme brûlée and strawberry tartare with basil sorbet.
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Past form suggests a warmed-up fricassee of masculinist interventions and tellings-off for "political correctness", though it could prove to be more nuanced and nourishing.
London's missing dimension – serenity | Dave Hill
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Prepare special vegetable appetizers, such as fricasseed wild mushrooms or eggplant with herbed ricotta.
How am I supposed to eat all those fruits and vegetables?
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She moaned on the floor, 'I must reach the door, Or I'll be a fricasseed goner.'
A Beastly Pursuit, in Rhyme
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I served the fricassee with Caribbean rice and peas -- made on the fly.
Archive 2009-03-01
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The vegetarian main was unbelievably good again - a roil of fricasseed chanterelles, cauliflower, salsify, leeks, spaetzle and parmesan.
Times, Sunday Times
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My fancy was caught by smoked ham hock and beetroot terrine with confit beetroot and dill and lime cream, followed by loin of veal with a fricassée of squid, white beans, parsley and garlic.
